Did You Know?
Did you know that celery, a herbaceous plant of the parsley family (Apiaceae), contains only six (6) calories per stalk?
Despite its limits, the fibrous plant has been used for thousands of years in the Mediterranean and East Asian cultures. Native to the Mediterranean areas and the Middle East, celery was used as a flavoring by the ancient Greeks and Romans and as a medicine by the ancient Chinese. The ancient forms resembled smallage or wild celery. Celery with large, fleshy, succulent, upright leafstalks, or petioles, was developed in the late 18th century. The stringiness that characterizes most celery has been eliminated from some varieties. Celery is usually eaten cooked as a vegetable or as a delicate flavoring in a variety of stocks, casseroles, and soups. In the United States, raw celery is served by itself or with spreads or dips as an appetizer and in salads. The tiny seedlike fruits, known as celery seeds, resemble the plant itself in taste and aroma and are used as a seasoning, particularly in soups and pickles.